- 300g chorizo, peeled and cut into chunks
- 400g lean pork mince
- 3 spring onions, sliced
- 2 tsp cumin seeds, toasted
- 1 tsp salt
- 2 tbsp plain flour
- Olive oil for frying
- 2 onions, sliced
- 8 garlic cloves, sliced
- 1 tbsp chopped fresh rosemary leaves
- 400g tin chickpeas, drained and rinsed
- 400g butter beans, drained and rinsed
- 600ml chicken stock
- handful parsley, chopped
- 1 tbsp cider vinegar
Put the chorizo and pork mince in a food processor and pulse for 10 seconds. Add the spring onions, cumin seeds and salt and mix to a chunky paste. Divide into 16 pieces, roll into balls and coat with flour.
Heat a little oil in a large pan with a lid, add the meat dumplings and cook in batches until golden all over. Remove, drain on kitchen paper and set aside.
Add a little more oil to the pan and stir fry the onion over a medium heat until lightly caramelised. Add the garlic and rosemary and cook for a further few minutes. Add the chickpeas, butter beans and the stock and bring to the boil. Cover and simmer for 20 minutes.
Return the dumplings to the pan, bring back to the boil, cover and simmer for 15 minutes.
Stir in the parsley and vinegar off the heat. Check seasoning and serve.